Easy 20-Minute Ramen Vegetables Stir Fry: Your New Weeknight Favorite
Craving a quick, satisfying, and incredibly flavorful meal? This super easy Ramen Vegetables recipe is exactly what you need! It’s packed with tender-crisp vegetables, perfectly cooked noodles, and a rich, savory homemade sauce that comes together in just 20 minutes. Say goodbye to boring weeknight dinners!
Ramen Vegetables: A Speedy and Nutritious Meal Solution
Today, we’re bringing you an exceptionally tasty and lightning-fast meal solution: a delicious ramen noodle stir fry! This recipe is a lifesaver on those busy nights when the thought of cooking feels daunting. Imagine a warm, hearty, and unbelievably flavorful dish on your table in under 20 minutes – it’s not a dream, it’s this easy ramen vegetables recipe!
Beyond its speed, this stir fry with ramen noodles is also a powerhouse of nutrition. It’s loaded with a colorful array of fresh vegetables like mushrooms, bell peppers, carrots, broccoli, and zucchini, making it a simple yet incredibly satisfying meal. You’ll feel good about what you’re eating, knowing it’s packed with vitamins and fiber.
Forget the myth that vegetables are bland! With the right preparation and a burst of flavor, veggies can be the star of any dish. If you love discovering new ways to enjoy vegetables, be sure to check out these other easy and delicious recipes: Roasted Brussel Sprouts with Ham, Skillet Garlic Green Beans, Honey Garlic Roasted Carrots, and Lemon Parmesan Roasted Broccoli.
Why You’ll Absolutely Love This Easy Ramen with Veggies Recipe
This ramen stir fry isn’t just another dinner recipe; it’s a game-changer for your weeknight routine. Here’s why it’s destined to become a staple in your kitchen:
- Lightning Fast: This entire meal, from start to finish, comes together in just 20 minutes. It’s quicker than ordering takeout!
- Simple, Accessible Ingredients: You won’t need to hunt for obscure items. All ingredients are readily available at your local grocery store, many of which you likely already have in your pantry.
- Endlessly Customizable: This recipe is incredibly versatile. Feel free to swap out vegetables, add your favorite protein, or adjust the spice level to suit your taste. It’s a fantastic way to use up whatever fresh produce you have on hand.
- Irresistibly Delicious: The combination of bouncy ramen noodles, vibrant tender-crisp vegetables, and a perfectly balanced sweet, savory, and tangy homemade sauce creates an explosion of flavors that everyone will adore.
- Healthy & Nutritious: Packed with a rainbow of fresh vegetables, this dish provides essential vitamins and minerals, making it a wholesome choice for any meal.
Essential Ingredients for Your Ramen Noodle Stir Fry
The beauty of this recipe lies in its straightforward ingredients that come together to create a complex and satisfying flavor profile. Here’s what you’ll need:
- RAMEN NOODLES: You’ll need dried ramen noodle packages, but remember to discard the seasoning packets. These instant ramen noodles cook incredibly fast and provide a wonderfully chewy texture perfect for stir-fries. Save the seasoning for another soup or dish if you like!
- COOKING OIL: Any neutral cooking oil with a high smoke point will work well. Olive oil or avocado oil are excellent choices for their mild flavor and health benefits. Vegetable oil, canola oil, or even a touch of peanut oil (for extra flavor) would also be suitable.
- FRESH VEGETABLES: Our recommended mix includes sliced mushrooms (baby portabella are fantastic for their earthy flavor), colorful bell peppers (any color works, adding sweetness and crunch), thinly sliced carrots (for sweetness and a lovely julienned texture), sliced onions (for aromatic depth), crisp broccoli florets (ensure they are bite-sized for even cooking), and small chunks of zucchini (adds moisture and a delicate flavor). This combination offers a great balance of textures and nutrients.
- HOMEMADE STIR FRY SAUCE: This is where the magic happens! Our super flavorful sauce combines:
- Soy Sauce: The backbone, providing rich umami and saltiness.
- Water: To thin the sauce slightly and ensure proper consistency.
- Minced Garlic & Ginger: Essential aromatics that add a warm, pungent depth. You can use fresh ginger or ginger powder.
- Honey: For a touch of natural sweetness that balances the savory and tangy elements.
- Rice Wine Vinegar: Adds a crucial bright, tangy note, cutting through the richness.
- Cornstarch: Our secret weapon for thickening the sauce, ensuring it beautifully coats every noodle and vegetable.
- Sesame Oil: A finishing oil that imparts a distinctive nutty, aromatic flavor. Add this at the end for maximum impact.
- Sriracha: For a customizable kick of heat. Adjust to your preference – a little adds warmth, more adds serious spice!
How To Master This Easy Ramen Vegetables Stir Fry
Creating this delicious ramen vegetable stir fry is incredibly simple. Follow these steps for a perfect meal every time:
- PREPARE THE FLAVORFUL SAUCE: In a small bowl or a mason jar, combine all the sauce ingredients: soy sauce, water, minced garlic, honey, rice wine vinegar, cornstarch, sesame oil, ginger powder, and sriracha. Whisk or shake vigorously until the cornstarch is fully dissolved and the sauce is well combined. Set it aside for later.
- COOK THE RAMEN NOODLES: Bring a large pot of water to a rolling boil. Add your dried ramen noodles (without the seasoning packets) and cook them according to the package directions – this usually only takes about 2-3 minutes. The goal is perfectly tender, but not mushy, noodles. As soon as they are cooked, drain them immediately in a colander. To prevent them from sticking together and to stop them from overcooking, toss the hot noodles with about a tablespoon of cooking oil. This step is crucial for a great stir fry texture!
- STIR FRY THE VEGETABLES TO PERFECTION: Heat a large skillet (a 12-inch skillet or larger is recommended to comfortably fit all ingredients) over medium-high heat. Add your chosen cooking oil. Once the oil is shimmering, add the harder vegetables first: mushrooms, bell pepper, carrots, and onions. Stir-fry them for about 3 minutes, or until they start to soften slightly but are still crisp. Next, add the quicker-cooking vegetables: broccoli florets and zucchini chunks. Continue to stir-fry for an additional 2-3 minutes until all vegetables are tender-crisp and vibrant.
- COMBINE AND SERVE: Pour your prepared sauce over the cooked vegetables in the skillet. Immediately add the drained and oiled ramen noodles. Using tongs or a large spoon, mix everything together thoroughly, ensuring all the noodles and vegetables are beautifully coated in the rich, glossy sauce. Cook for just another minute or two, allowing the sauce to thicken slightly. Serve hot and savor every delicious bite!
Expert Tips for the Best Ramen Noodle Stir Fry
Achieving a restaurant-quality stir fry at home is easier than you think with these simple tips:
- Pre-Prep Your Veggies (Mise en Place): The key to a successful stir fry is having all your ingredients ready before you start cooking. Chop and slice all your vegetables, prepare your sauce, and have your noodles cooked and drained. This way, the actual cooking process will be super fast and stress-free.
- Prevent Sticky Noodles: As soon as you drain the cooked ramen noodles, toss them with a small amount of oil (about a teaspoon or two). This light coating prevents them from sticking together and ensures they have that desirable individual strand texture in your stir fry.
- Add a Protein Boost: While delicious on its own, this ramen with vegetables is fantastic with added protein.
- Chicken: Slice chicken breast or thigh into bite-sized pieces and stir-fry them until cooked through before adding the other vegetables.
- Beef: Thinly slice sirloin or flank steak and cook quickly over high heat until browned.
- Pork: Ground pork or thinly sliced pork loin also works beautifully.
- Shrimp: Add raw shrimp during the last few minutes of vegetable stir-frying; they cook very quickly until pink and opaque.
- Tofu: For a plant-based option, press and cube firm tofu, then pan-fry until golden brown before adding to the stir-fry.
- Eggs: Quickly scramble an egg or two in the skillet before adding vegetables, or simply top the finished dish with a fried egg.
- Explore More Veggie Combinations: Don’t limit yourself to the suggested vegetables! This recipe is perfect for experimenting. Consider adding:
- Thinly sliced asparagus spears
- Sweet pea pods or snow peas
- Sliced water chestnuts for extra crunch
- Baby corn
- Fresh spinach or bok choy (add at the very end as they wilt quickly)
- Bean sprouts for freshness
- Edamame for added protein and color
- Sliced cabbage
Just ensure all vegetables are cut into similar, bite-sized pieces for even cooking.
- Adjust Spice Level: If you love extra heat, feel free to increase the amount of sriracha in the sauce. For even more spice, you can add a pinch of red pepper flakes with the vegetables or a drizzle of chili oil at the end. If you’re sensitive to spice, simply omit the sriracha entirely.
- Garnish for Freshness: A sprinkle of sesame seeds, chopped green onions, or fresh cilantro can add a pop of color, texture, and fresh flavor to your finished dish. A squeeze of fresh lime juice just before serving can also brighten the flavors.
Ramen Vegetables FAQs
By default, this ramen vegetables recipe offers a mild flavor profile with just a hint of warmth from the sriracha. The amount of sriracha is entirely in your control! If you enjoy a fiery kick, feel free to add more to the sauce. If you prefer no heat at all, simply omit the sriracha. You can also add chili flakes or a dash of chili oil for an extra spicy boost.
This dish is definitely best enjoyed fresh for optimal texture, but leftovers can absolutely be saved! Allow the ramen noodles stir fry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 1-2 days. To reheat, place it in a skillet with a tiny splash of oil or water over low-medium heat. Stir gently until it’s heated through. Be careful not to overcook the noodles during reheating, as they can become mushy.
While a wok is an excellent tool for stir-frying due to its high heat distribution and sloped sides, it is absolutely not required for this recipe! You can achieve fantastic results using a large, heavy-bottomed skillet. We recommend using a 12-inch skillet or even larger to ensure there’s enough surface area for the vegetables to properly stir-fry without steaming, and to comfortably mix in the ramen noodles.
Yes, absolutely! This recipe is naturally vegetarian if you don’t add any meat. To make it completely vegan, simply ensure your ramen noodles are egg-free (most instant ramen varieties are, but always check the label), use a vegan honey alternative (like maple syrup or agave nectar) for the sauce, and avoid any meat-based additions. Tofu or tempeh make excellent plant-based protein additions.
While fresh vegetables are always recommended for the best texture and flavor in a stir fry, you can use frozen mixed stir-fry vegetables in a pinch. If using frozen, there’s no need to thaw them beforehand. Add them directly to the skillet after the oil, and cook for a few extra minutes to allow any excess moisture to evaporate before adding the sauce. This helps prevent a watery stir-fry.
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Easy Ramen Vegetables
Ingredients
- 3 3 oz packages dried ramen noodles, seasoning packets discarded
- 3 tablespoons cooking oil of choice
- 2 cups sliced mushrooms of choice I like baby portabella
- 1 large bell pepper cut into thin strips
- 1/2 cup julienned carrot
- 1/2 cup thinly sliced onion
- 2 cups broccoli florets make sure they are bites sized pieces
- 1 small zucchini cut into small chunks
- SAUCE
- 1/3 cup soy sauce
- 1/4 cup water
- 4 cloves garlic minced
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger powder
- sriracha to taste
Instructions
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In a small bowl or mason jar combine the ingredients for the sauce and set aside. Bring a large pot of water to a boil and cook the ramen according to package directions. Drain immediately and toss with some cooking oil to prevent the noodles from sticking together. Prepare all of your vegetables before beginning.
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Heat a large skillet (no smaller than 12 inches) over medium high heat. Add in the oil then add in the mushrooms, bell pepper, carrot and onion. Stir and cook for 3 minutes. Add in the broccoli and zucchini. Stir and cook for 2-3 minutes. Stir in the sauce and cooked ramen until all is coated in the sauce.
